Chris Sugrue has been a fundamental part of Tosca’s team for twelve years. From the day to day duties of staff management to the commitment he has to his guests, Chris works as an inspiration to his team. With his past experiences, he has had the unique opportunity to have held both front-house and back-house management positions, and understands with personal experience, the demands and duties required through the entire restaurant. This intimate knowledge helps him to maintain the superior customer service that Tosca is known for.

Prior to working at Tosca, Chris served as the Food & Beverage Manager for the Harborside Hyatt Hotel in Boston. From room service to banquets and individual restaurants and bars, including Midships Lounge and Harborside Grill, he was responsible for overseeing a staff of 100 and for all the food and beverage activities that took place.

The food and beverage industry had been a part of Chris’s life since he was a young boy. When he was 11 years old, his family moved to Hingham, MA, and he began working as a “host boy” at the South Shore Country Club and, over his 10 year employment, he worked his way up from dishwasher, to prep cook, to Executive Chef. Chris’s transition from back- to front-house occurred upon graduating from Johnson & Wales with a Business degree, when he began working for the Hyatt.

Chris really particularly enjoys the front-house experience at Tosca, because of the customer interaction that is involved. “In the twelve years I have been working here, I’ve had the pleasure to know a lot of our guests on a personal basis. We have so many regulars at Tosca; they’re more like friends and family. It’s a very rewarding job.”